directionsPreheat over to 375° F. Wash eggplant, pat dry, and puncture skin in several places with a fork. Place eggplants on a cookie sheet lined with ungreased aluminum foil and roast for 1 hour, until skin is shriveled and soft to the touch.

While eggplant is still hot, cut off the stem and cut each in half lengthwise. Remove and discard seeds.